Petal Power

Monday nights…Bachelor and cake decorating class. Oh and a glass of wine, after class of course! I suggest this for anyone who gets the Monday blues…sure makes my Mondays super!

Last night we learned to make flowers using royal icing. Very different than the royal icing I use for cookies. Used the Wilton recipe which, seemed very airy but made pretty flowers. I’m thinking in the future I’ll add some cornstarch to thicken up the icing before piping any flowers. Learned this tip when my roses were having impotence issues 😉

For color inspiration, I used the beautiful flowers a good friend sent me as a thank you for making her baby shower favors. I was going for a light pink and a nice girlie pink but wound up with a purpleish pink and a hot pink. Guess the teacher was right…colors will brighten up when left over night! Need to take this into consideration next time I make up icing!

We learned the Wilton Rose, apple blossoms and the primrose. I’m picturing some of these on my final cake 🙂

Wilton Rose

Primrose

Apple Blossoms

 

Royal Tower

Decided I’d make some cookies today during my babester’s naptime. I have all this royal icing I made for my cake decorating class tonight. I usually always have left over frosting and figured if history repeats itself I’d probably have some left over icing too! Can’t wait to make some beautiful flowers tonight and share them with you…hopefully they turn out!

It’s All In The Icing

We’ve all baked cookies. I’ve been baking cookies since I was a little girl.  Snickerdoodles, chocolate chip, oatmeal, and of course the most deceptive of them all…the sugar cookie. “Deceptive” you ask? Yes. The sugar cookie. It seems so plain, so easy, so transparent… so transformable. Oh yes, the sugar cookie can be molded into anything the creativity of the mind can imagine.

But what makes the sugar cookie a step above the others…icing. It’s aaalllllll in the icing. And the key to a really good, no GREAT, icing? Consistency. Always start with a thick thick thick icing and water it down to the right consistency for what you are piping. Check out some pictures of my thick icing…my whisk wouldn’t move if I left it in the bowl standing straight up. It’s a product of 10 minutes of whipping!

 

 

Coloring Red Frosting

Ok so did some digging last night and found that the bitter nasty taste and the gallons of red coloring are normal. Apparently coloring white frosting red isn’t as easy as it seems. Here are some tips I found:

  • Americolor seems to work better than Wilton’s coloring
  • Color your frosting pink and then color it red
  • Use red (no taste) coloring
  • Color your frosting a day in advance. After 24 hours that pink will turn red

I have some Americolor downstairs that I use for my cookie decorating…will have to give it a try this weekend when I whip up some more rosettes!

Shaggy Mum or Cousin It?

Last night’s cake decorating class was dedicated to piping simple flowers. We made drop flowers, rosettes, pompoms, shaggy mums and of course leaves. The rosettes came super easy to me so I’m gonna say those were my favorite 🙂 I also loved the leaves…I’m all about simplicity these days. My pompoms came out pretty good but I think I needed better icing consistency. On the other hand, the shaggy mums were all the talk. While they were fun to make, even the instructor questioned if it was a flower or Cousin It. Seriously? Guess I have some practicing to do!

VS.

Frosting Consistency

It’s been bugging me that both cakes I made had frosting that wouldn’t set up. The instructor in my Wilton’s class said to use a thin consistency icing to frost the cake but that didn’t seem to be working for me. So I did what every other desperate for knowledge decorator does…I hit the Google 🙂 Turns out, a medium consistency icing is used for frosting a cake.

Armed with this knowledge I will see how my next cake turns out. Hopefully smooth baby!

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